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When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.

I am a chef who happens to appear on the telly, that's it.

If I'm going to have something rich and yummy, I'm not reaching for prepackaged brownies. I'm going to make a pie from scratch.

One girl used to call me Brownie and tell me to go back to my own country. At lunch, I'd get a bag of chips from the vending machine and eat it in the storage room so I wouldn't have to see her.

I can eat two large pizzas and a tray of brownies in one sitting. I'm not sharing that. We can get another one, but I ain't sharing.

It is not from the benevolence of the butcher, the brewer, or the baker that we expect our dinner, but from their regard to their own interest.

When I used to do the Edinburgh Festival, there was a bunch of guys selling fresh oysters and I'd eat ten daily - marvellous.

Stereotypical vegetarian food looks gray and brown.